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🍽️ Mussels in Mediterranean Broth

643 kcal · 30 min · 4 servings

Ingredients

• 3 kg mussels
• 2 shallots
• 2 garlic cloves
• 4 sprigs thyme
• 500 g ripe tomatoes
• 2 dried chili peppers
• 2 tbsp olive oil
• 250 ml dry white wine (e.g. Soave)
• salt
• pepper (from the mill)

Instructions

1. 1. Inspect the mussels carefully.
2. 2. Discard any mussels that are already open.
3. 3. Scrub the closed mussels clean under running water with a brush.
4. 4. Remove the beard fibers from the mussels.
5. 5. Peel the shallots.
6. 6. Peel the garlic.
7. 7. Dice the shallots finely.
8. 8. Dice the garlic finely.
9. 9. Wash the tomatoes.
10. 10. Remove the stem area from the tomatoes.
11. 11. Pour boiling water over the tomatoes briefly (blanch).
12. 12. Shock the tomatoes immediately in cold water.
13. 13. Peel the skin off the tomatoes.
14. 14. Dice the peeled tomatoes.
15. 15. Wash the thyme.
16. 16. Shake the thyme dry.
17. 17. Strip the thyme leaves from the stems.
18. 18. Roughly chop the chili peppers.
19. 19. Heat the oil in a pot.
20. 20. Sauté the garlic, shallots, and chili peppers for 1 to 2 minutes.
21. 21. Add the tomato cubes to the pot.
22. 22. Add the thyme leaves to the pot.
23. 23. Deglaze the mixture with white wine.
24. 24. Season the sauce with salt.
25. 25. Season the sauce with pepper.
26. 26. Add the mussels to the pot.
27. 27. Cover the pot.
28. 28. Cook the mussels on high heat for 10 to 15 minutes.
29. 29. Remove any mussels that are still closed after cooking.
30. 30. Warm the serving plates.
31. 31. Plate the opened mussels together with the sauce on the warmed plates.
32. 32. Serve the dish.

Nutrition per serving

• kcal: 643
• Protein: 81 g · Fett/Fat: 20 g · Carbs: 22 g